About Chef Gray

Screen Shot 2015-08-28 at 1.51.22 PMCHEF ANDREA GRAY

“Dining with friends and family should be about more than eating; it should be about creating memories, exploring new cuisines, challenging your palate as you discover unexpected flavors– in short, it should be an experience, all the richer for having taken place in your own home.”

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BESPOKE MENUS

I work closely with you to develop a menu that reflects your vision, makes the most of seasonal ingredients and accommodates any dietary preferences and/or restrictions.

SIGNATURE TABLESCAPES

TABLESIDE PRESENTATION

I personally present each course to you and your guests.

I invite you and an intimate group of friends to share that experience, to partake of el provecho (this is what Mexicans say when the French say “bon appetit”, loosely translated it mean “privilege”) that has been my greatest gift, that of sharing and preparing meals in French, Italian, Mexican, Puerto Rican/Cuban, Mediterranean and American kitchens. Author of the award-winning cookbook, Celebraciones Mexicanas: History, Traditions and Recipes, since opening Una Señorita Gourmet, I have cooked for Bay area C-level executives from such firms as AirBnB and Google, catered team-building events and board luncheons for Twitter and Levi Strauss, ladies nights out, non-profit fundraising events, and other gatherings of up to 50 people.

Figure 110
Photo by Jorge Ontiveros from Celebraciones Mexicanas: History, Traditions and Recipes. ALL RIGHTS RESERVED

My culinary began journey began in the kitchens of New York City’s Little Italy. At the age of 16, as an au pair in France, I began to explore Provençal cooking. Married, my mother-in-law taught me the Puerto Rican cuisine of my husband’s home. I added to this foundation as Executive Chef/Owner of Tai-Pan Diane, an Asian fusion restaurant in New York’s City Island. My cooking style has been heavily influenced by that of Mexico, where, I fell in love with the old world techniques: the time taken to grind spices with a mortar and pestle, toast seeds and chiles on a comal, working the masa to make tortillas by hand— honoring the ingredients and coaxing out the flavors in a way that no other techniques can. These techniques lend themselves beautifully to the locally-sourced, organic ingredients we are blessed with in the SF Bay Area; where the food scene is all about a chef’s creativity– the perfect place to explore the fusion of the cuisines I love to cook.

SOUS CHEF MARIE DE JESUS PADRON

We are excited to welcome Marie de Jesus directly from San Miguel de Allende, Mexico, where she has been working with local chefs including Chef Armando Prats of Lolita (SMA) and attending culinary school for the past four years.

PASTRY CHEF CIENNA GRAY

Cienna started working side-by-side with Chef Andrea when she was 12 and by the time she was 17, was proficient in plating/presentation, table service, kitchen prep, making tortillas by hand– and had developed a passion for desserts. Since then, Cienna has been responsible for all the creations on the Una Señorita Gourmet Dessert Menu, and continues to experiment with and develop new menu items.

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